Meanwhile, place water, a teaspoon of minced garlic, (enough water or veg. broth to sauté) and onion in a large nonstick frying pan and sauté for 3 minutes stirring occasionally . Add mushrooms and spinach and sauté for about 3 minutes or so. Add the remaining ingredients except for the cornstarch mixture. Cook over medium heat, stirring occasionally about 12 minutes. Add the cornstarch mixture and stir until thickened. Serve over pasta. Enjoy!

When I was creating my last recipe, Oven-Fried Okra, I suspected that the batter I used, a combination of cornmeal and brown rice flour, would make a wonderfully crunchy breading for other vegetables. I lost no time checking that theory out on one of my favorite summer veggies, eggplant. I’m happy to say that I […]

When I was first beginning my search for a new home in Portland late last Spring, Mike and Kelly took me out to a secret spot beyond the Portland area they like to hike and swim. It was a hard hike for me on a hot day, complete with walking across a log bridge with […]